Fondant potatoes with glazed steaks & apple salad
Beef steaks pan-fried and finished in a capsicum relish, served with fondant rosemary potatoes, crunchy apple salad and mustard yoghurt sauce.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Garlic press
- Serving platter
- Serving bowl
- Plate
Ingredients
- baby potatoes 1kg
- rosemary sprig 1
- natural yoghurt 1 cup
- garlic 2 cloves
- beef rump steaks 600g
- capsicum relish 1 jar
- sugar snaps 150g
- green apple 1
- walnuts 60g
- mixed leaves 1 bag (60g)
- butter, olive oil, salt, pepper, whole grain mustard, chicken stock cube, white wine vinegar
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